Thursday, December 25, 2008

Sweet Potato Timbale

Serve: 12 (1/2cup) Prep: 20 mins Cook: 50 mins

  • 2 lb + 3.5 oz potatoes, half of Yukon Gold, half of sweet potatoes or yams

  • 1 large fennel (use top white potion only)

  • 1 pear or fuji apple, sliced thinly

  • 1 large onion, sliced thinly

  • 3.5 oz Goat Cheese and old cheddar cheese, shredded

  • 2 eggs

  • 2/3 cup whole milk or (1/3 cup 1%low milk & 1/3 cup half & half)

  • Chives, chopped

  • A dash of nutmeg

  • Salt and pepper

  • Huile d’olive


  1. Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 350 F.

  2. Peel the potatoes and cook them for 12 to 15 mns in salted boiling water. Let them cool a little before slicing them thinly. Or thinly slice the potatoes using mandoline slicer, then cook them for 5 mns in salted boiling water.

  3. Cook the fennel for 15 mns in salted boiling water. Slice it thinly.

  4. Peel and core the pear or apple. Slice it thinly (add a few drops of lemon to prevent oxydation).

  5. Slice the onion and cook with garlic for 10 mns in olive oil, on low heat.

  6. In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.

  7. Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight.

  8. Continue with a layer of onions and a layer of fennel and pear or apple slices.

  9. Continue with a layer of potatoes, thin slices of cheese, slices of pears or apple and fennel.
    Finish with a layer of potatoes.

  10. Pour the egg batter, making sure that it goes down all the way to the bottom.

  11. Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate.

  12. Decorate with chives or asparagus tps and serve with a meat of your choice and a green salad.

Tuesday, December 23, 2008


  • 1/2 cup unsalted butter, melted, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
      1. First, melt the butter and allow it to cool while you make the batter.
      2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
      3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
      4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
      5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
      6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)
      7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the Madeleine.)
      8. Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.
      9. Remove the pans from the oven and rap each pan sharply against a counter top to release the Madeleine. Transfer the Madeleine, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
      10. When serving dust with confectioners sugar.

      Thursday, December 18, 2008

      The Pollack Stew ( Kodari Jjim )

      Serve: 4 Prep: 10 Cook: 20


      • 2 frozen half dried pollack

      • 1/2 Medium size Asian radish, peeled & sliced
      • 2 tsp sugar

      • 3 Tbsp soy sauce

      • 2 tsp roasted sesame seed

      • 1 Tbsp minced garlic

      • 1 tsp red pepper flakes

      • a pinch of ground black pepper

      • 1 1/2 tsp sesame seed oil

      • 2 green onions, thinly sliced

      1. Dried pollacks are soaked in warm water overnight before you cook. Drain water out, trim off the head, tail & the low fins a caudal, bones, then cut it 2 inches length.

      2. Prepare the seasoning sauce -mix all ingredients.

      3. Spread the sliced raddish at the bottom of the saucepan, then the trimmed pollack & pour the sauce over it.

      4. Then add 1/4 cup of water, cover and boil about 5 minutes then simmer until the sauce disappears about 1/2 way.

      Sunday, December 14, 2008

      HoBak Jorim - stir-fry Squash


      • 1 Korean squash

      • 1 tablespoon salted shrimp

      • 4 tablespoon water

      • 1 tablespoon vegetable oil

      • 1 tablespoon sesame oil

      • 1 tablespoon minced garlic

      • 1/2 teaspoon toasted sesame seed

      1. Cut the squash in half of length, cut 1/4 inch thick (like half moon).

      2. In a small bowl, mix sliced squash and salted shrimp, let stand 15 minutes.

      3. In medium fry pan, stir fry minced garlic in oil on medium heat. When the garlic turn to white color, add squash and stir fry about 5 minutes.

      4. Add water and stir fry until it looks a kind of transparency about 10-15 minutes.

      5. Add sesame oil, sesame seed, then turn the heat off. Serve.

      Evergreen Frittata

      Serve: 8 Prep: 10 min Cook: 1o min

      • 10 large eggs, lightly beaten
      • Salt & Ground Black Pepper, to taste
      • 2 Tbsp chopped fresh dill
      • 2 Tbsp chopped flat-leaf parsley, plus 1 Tbsp for garnish
      • 2 Tbsp unsalted butter
      • 8 oz. sour cream


      1. Preheat oven to 350 degreeF. Beat effs with salt, pepper, and herbs.
      2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it forms, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
      3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

      * When removing the skillet from the oven, beware of the hot handle!

      Breakfast Parfait

      Serve 4
      • 2 cups plain or vanilla yogurt
      • 2 cups granola
      • 1 pint strawberries, sliced


      1. Distribute half the yogurt among four 12-ounce parfait glasses or standard drinking glasses, putting ¼ cup in each glass.
      2. Distribute half the strawberries over the yogurt, and then put ¼ cup of granola on top of the strawberries in each glass.
      3. Top with the remaining yogurt, then the remaining fruit, and finally the remaining granola. Serve at once or, if a softer texture is desired, cover and refrigerate overnight.~

      * Alternation:

      Cut all kinds of fruits, combine fruit in a large bowl and stir in confectioners’ ugar. Refrigerate for 10 minutes. Place 3 tablespoon of yogurt in a 8 oz. glass & add fruit and top generously with remaining yogurt.

      Russian Tea Cookies

      • 1 cup (2sticks) Butter
      • 2/3 cup power sugar
      • 2 1/2 cup flour
      • 1/4 tsp salt
      • 3/4 cup chopped walnuts
      • 1 tsp vanilla
      1. Preheat the oven to 395 degrees.
      2. Bake 10 minutes.
      3. Wai till balls cool down before rolling in powder sugar.

      Fruit Parfait

      From Umma Yori

      Serve 30 Prep 20
      • 4 angel cakes(from Ralph), broken up pieces
      • 6 box Vanilla pudding or Banana Cream pudding (jello brand)-mix with 1% low fat milk.
      • Fruits-fresh sliced strawberries, sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination.
      • Whipped light cream

      1. Layer in clear glass, repeatly ( angel cakes, pudding, fruits )
      2. Top with cool whip and decorate top with fruits
      Make a couple houra before consumption or angel cake will get soggy, chill for 1 to 2 hours. It's cool and refreshing and good on a hot day. Very festive looking also.

      Vietnamese"BUN" Vermicelli Noodle Salad

      • 28 bags noodles (thin, vermicelli)

      • 35 lbs bulgogi meat (thinly sliced beef)

      • 3 jars (12oz) unsalted, roasted peanuts

      • 5 head leaf lettuce (lg) or 7 small

      • 5 red leaf lettuce (lg) or 7 small

      • 1 large bag of bean sprouts

      • 10 large carrots

      • 4 bags cucumbers (costco)

      • 4 bunches mints

      • 5 bunches cilantro

      • 2 bottles fish sauce

      • 1 bottle rice vinegar

      • sugar, water

      • 1 spiracha sauce

      • 1 bottle hot sauce


      1. Crush peanuts

      2. Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags

      3. Don't wash beansprouts and cut cumcumbers, peel and shred carrots

      4. Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.

      5. Cook meat

      6. Make fish sauce (don't have measurement for this; I just do it by taste)

      Sweet Chili Ginger Fish


      • Costco pack of frozen white fish (orange roughy or swordfish)

      • Sweet chili garlic sauce

      • Lime juice

      • Crushed garlic

      • Crushed ginger (TIP: Grind and stuff into a sandwich–size ziplock. Flatten and freeze. Break off pieces as needed)

      • Olive Oil


      1. Defrost fish (whole pack in submerged in water takes about 1 hour)

      2. Heat non-stick frying pan with oil

      3. Mix garlic, ginger and a little oil in a small bowl (enough for ~ 2 teaspoons of mixture per fish)

      4. Place fish in pan, top with garlic-ginger mixture, spread evenly

      5. Cook over medium heat for few minutes until cooked/crispy underneath. Like 2-5 minutes

      6. Mix chili-garlic sauce and lime juice to taste (approx. 1/3 sauce to ¼ juice). Enough for 2 tablespoons of mixture per fish. Drizzle over fish

      7. Carefully turn fish over and finish cooking for couple more minutes (note: chili sauce caramelizes/scorches easily)

      8. - Transfer to serving dish and drizzle remainder of the chili-lime sauce. Serve

      Stuffed Spinach Shell


      • 20 Shells

      • 1 lb. frozen or fresh chopped spinach

      • chopped onion

      • garlic

      • chicken (cubed)

      • chopped mushrooms

      • 2/3 cup Ricotta cheese

      • 1 beaten egg ( i completely left this out on Sunday!)

      • 1/3 cup parmesan cheese

      • salt, pepper, italian seasoning, garlic powder

      • Prego spaghetti sauce


      1. Preheat oven to 350 degrees.

      2. Bring a large pot of salted water to boil, gently place pasta shells in

      3. boiling water; bring water back to boil. Cook until noodles are just

      4. tender; drain well.

      5. Cube chicken, and season with salt, pepper, italian seasoning and garlic,

      6. and cook.

      7. In a large pan, saute spinach in olive oil, chopped onion and garlic. Add

      8. chicken and mushrooms.

      9. In a large bowl combine spinach mixture, ricotta, 1/3 cup Parmesan

      10. cheese. Season and mix well.

      11. Spread Prego sauce evenly over the bottom of a baking dish.

      12. Fill each pasta shell with the spinach cheese mixture. Arrange the

      13. shells, filling side up in the baking dish. Spoon remaining Prego sauce

      14. over the shells. Sprinkle remaining Parmesan cheese on top of the shells.

      15. Cover the pan loosely with aluminum foil and bake in preheated oven until

      16. heated through; about 30 minutes.

      Thai Spring Salad with Chicken


      • Romaine Lettuce (1 Costco bag, use 4 or 5 hearts, washed and cut up into bite size pieces)

      • Fancy Mixed Salad (2/3 Costco bag)

      • Fresh Mint Leaves (1/2 bunch) - just leaves, don't cut

      • Fresh Cilantro (1 handful) - just leaves

      • Bean Sprouts (2 large handfuls)

      • Tomatoes (4)- cut into eighths for medium size tomato

      • English Cucumbers (2) - peeled and cut into long strips similar to California roll

      • Red Onion - (1 medium or 1/2 large onion) cut into thin strips (use thickest setting on Japanese slicer, cut onion in half through the stem first)

      • Rotisserie Chicken (1 whole) - shredded but not too small


      • Sweet Chili Sauce - 1 large bottle

      • Fish Sauce - 6 tablespoons

      • Fresh Squeezed Lime - juice from 2 limes, massage limes before cutting and squeezing

      • Fresh crushed garlic - do not use minced garlic, crush whole peeled cloves for best results - 8 cloves


      1. Mix dressing ingredients, set a side.
      2. Mix all vegetables & chicken.
      3. Pour the dressing over the salad right before serving.

      Mapotofu for 100 people


      • Tofu (firm) - 20 packages

      • Grounded Beef - 15 pounds

      • Onion - 2 cost co bags. Cut them in small squares.

      • Shitake mushroom - 3 bags; dried sliced big package. Soak in water night before to get softened and rid of strong smell.

      • Carrots - 1 bag from Costco. Cut them in small squares

      • Green Peas - 2 bags (40 oz bags)

      • Green Onion - 5 bunches

      • Oyster Sauce - 8 bottles (get the brand with a mother

      • and a boy in a boat picture)

      • Chicken broth - 4 large cans

      • 1 cup of Ginger, minced

      • 1 1/4 cup of Garlic, minced

      • Salt, Sugar, Chinese Chili Paste, Cornstartch


      1. marinate beef over night. Marinate with 1 cup minced ginger squeeze out minced ginger and use the juice), 1 cup minced garlic, 1 1/2 cup sugar, 1/2 cup salt, some black pepper.
      2. Cook the meat. Make sure to stir well that you don't have too much big chunks.
      3. Stir fry carrots, onions, and mushrooms separately with very light salt..
      4. Cut tofu into big pieces so that it won't break. First boil water and put tofu in boiling water. Put in some salt in the water. Keep the tofu in the water until you are ready to mix. You need to strain before adding into sauce.
      5. To make sauce: in 1/4 cup oil, add 1/4 cup minced garlic to get the garlic flavor, add 8 bottle oyster sauce. Add 4 big cans of chicken broth. Add about 2 cups of sugar (put 1/4 cup at a time and taste for sweetness).
      6. Mix about 1 cup of cornstarch with cold water or chicken broth and add into sauce to thicken (watch out for thickness). Bring to boil as starch must be cooked otherwise, it will smell and get watery.
      7. Mix: Divide beef, carrots, onions, and mushrooms into 4 big pots and 1 medium pot (joyland), and add in sauce and cook (mix and make sure it does not have too much sauce or it will be salty). Add chili paste (several spoonful depending on spicy level) to each pot (add very little for joyland pot). Add Tofu, and peas (soak green peas in water to defrost before putting it into pots) last and mix.
      8. Sprinkle chopped green onions as you serve.

      Salibury steak


      • ground beef -- 7 lbs.

      • bread crumbs (Japanese kind), 8 oz.

      • 3 eggs

      • 20 ounces mushroom soup

      • salt & pepper

      • fresh mushroom (one big one from Costco)

      • onions (5-6)


      1. Mix meat, chopped onions, breadcrumbs, eggs, mushroom soup (about 2 small cans), salt & pepper and make patties, thick-ish

      2. Fry on pan with lid covered, flip once--cook fully

      3. In separate bowl, mix mushroom soup, milk for sauce

      4. After meat is cooked, layer sauce, meat, mushrooms and heat over stove

      Sukiyaki Soup

      Serve: 30 Prep: 10 minutes Cook: 20 minutes


      • 2 1/2 lbs Marinated bulgogi
      • 1 bag carrots
      • 2 Napa Cabbage
      • 3 large onions, thinly sliced
      • 4 Green onion
      • 1 Large bag Dang Myun
      • 1 large container mushrooms
      • 2 large can chicken broth
      • 3 Firm Tofu


      1. Boil the chicken Broth, then add bulgogi and cook half way.
      2. Add sliced carrots and napa cabbage and onion, mushrooms, boil then add Dang Myun.
      3. reduce the heat and add sliced green onions, a pinch of black pepper, turn the heat off
      4. Serve over the white rice.